Smoked Sausage Help Needed

Discussion in 'Messages for All Guests and Members' started by safety1, Sep 1, 2007.

  1. safety1

    safety1 Fire Starter SMF Premier Member

    We recently lost our local meat processor. We have been making our own pork sausage for several years, but always had it commercially smoked. Now this is not an option. I have messed around a little with ribs, chicken, and fish. If anyone has any helpful suggestions with smoking cased sausage, I would greatly appreciate it. Thanks in advance and HAPPY SMOKIN"
  2. deejaydebi

    deejaydebi Smoking Guru

    Hello Safety1 - I smoke sausages all the time - they're just beter that way.

    Fresh sausages - smoke them at about 90 to 100 degrees for about 4 hours if you want to keep them raw "Assuming" you've use a cure (i.e. Prague powder #1, instacure, Tenderquick etc.)


    For pre-cooked sausages smoke at about 160 to 185 for 4 hours
    at this temperature you don't need a cure
  3. safety1

    safety1 Fire Starter SMF Premier Member

    Thanks for the assistance. That is what I was looking for.
  4. chefjonny

    chefjonny Newbie

    call a company called the sausage soure ask for rick. he the person i deal with all my smokin needs. # 1-800-978-5465. he also has a web site. he is great when it come to helping someone. he out of hillsboro N.H.[​IMG]
  5. chefjonny

    chefjonny Newbie

    a company I use for all my smokin needs : sausage source out of hillsboro N.H. # 1-800-978-5465 ask for Rick. he is great helping anyone in need. he also has a web site.
  6. deejaydebi

    deejaydebi Smoking Guru

    I've used them too. Fast shippers!
  7. smoked

    smoked Master of the Pit OTBS Member

    unfortunately they don't seem to have a snack stick size tube for my stuffer......dangit.......[​IMG]
  8. cheech

    cheech Master of the Pit OTBS Member

    Otherwise find a hand stuffer from a second hand store then use the stuffing tubes they have for the size from that hand stuffer
  9. deejaydebi

    deejaydebi Smoking Guru

    Smoked -
    I'm working on just that very thing - if I make it I'll make you one too.

    I'm trying to scrounge some stainless tubing at work I just haven't had a chance to go down to the waterfront yet. Only bad part of the new job is I work inside almost all the time now. I think I'll love that come winter but in the summer it's a killer!

Share This Page